Hearty Pasta Fagioli Soup
Cozy Up with a Bowl of Classic Pasta e Fagioli Soup
When the weather turns chilly, there’s nothing quite as comforting as a warm, hearty soup. And if you’re looking for a truly satisfying and flavorful option, look no further than Pasta e Fagioli – a classic Italian soup meaning ‘pasta and beans’! This isn’t just any pasta and bean soup; it’s a rustic, flavorful dish packed with vegetables, tender beans, and perfectly cooked pasta, all simmered in a rich and savory broth.
Our recipe for Pasta e Fagioli (often called Pasta Fagoli) is designed to be both approachable and authentic. We’ve streamlined the process without sacrificing any of the deliciousness. It’s perfect for a weeknight dinner or a cozy weekend meal. The best part? It’s incredibly versatile – feel free to adjust the vegetables or beans to your liking.
What makes this Pasta e Fagioli so special?
- Rustic Flavor: We build layers of flavor by sautéing onions, carrots, and garlic before adding the broth and tomatoes. This creates a deep, savory base for the soup.
- Creamy Texture: Pureeing a portion of the soup creates a wonderfully creamy texture without the need for cream.
- Hearty and Filling: The combination of pasta and beans makes this soup incredibly satisfying and filling.
- Easy to Customize: Feel free to add other vegetables like celery or spinach, or use different types of beans.
Tips for the Best Pasta e Fagioli:
- Use quality ingredients: Fresh vegetables and good-quality broth will make a big difference in the flavor of the soup.
- Don’t overcook the pasta: The pasta will continue to cook in the soup, so be sure to cook it al dente.
- Adjust the seasoning: Taste the soup and adjust the salt and pepper to your liking.
- Garnish generously: A sprinkle of freshly grated Parmesan cheese and chopped basil adds a burst of flavor and freshness.
Serving Suggestions:
Serve Pasta e Fagioli with a side of crusty bread for dipping. A simple green salad also makes a great accompaniment. And don’t forget a glass of your favorite Italian wine!
Frequently Asked Questions:
- What type of pasta is best for Pasta e Fagioli? Small pasta shapes like mini shells, ditalini, or elbow macaroni work best.
- Can I use canned beans instead of dried beans? Yes, absolutely! Just be sure to rinse and drain them well.
- Can I make this soup ahead of time? Yes, Pasta e Fagioli actually tastes even better the next day! Store it in the refrigerator for up to 3 days.
- Is this soup vegetarian/vegan? This recipe is easily adaptable. To make it vegetarian, ensure your broth is vegetable-based. To make it vegan, omit the Parmesan cheese or use a vegan Parmesan alternative.
- Can I freeze Pasta e Fagioli? Yes, you can freeze it. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Pasta Fagoli Soup
Ingredients
- 2 tbsp olive oil
- 1 medium white onion coarsely chopped
- 2 large carrots peeled and coarsely chopped
- 1 large garlic clove minced
- 6 cups chicken broth
- 1 28oz tin diced tomatoes
- ¾ cup dry pasta small shape, such as mini shells macaroni
- 1½ cups canned white kidney beans rinsed and drained
- 1½ cups canned chickpeas rinsed and drained
- ¼ cup Parmesan cheese freshly grated
- 2 tbsp fresh basil finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 20 minutes.
- Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
- After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
- Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes. Serve with additional Parmesan cheese.
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